Spicy Garlic Braised Beef and Hush puppies

Spicy Garlic Braised Beef and Jalapeno Hush Puppies

Tonight I made braised beef for the first time. I’ve never braised anything before actually. But it turned out pretty well.  Tonight was also the first  time I’ve ever made hush puppies.  They turned out perfectly and were so so so good.  Also fixed a side of seasoned, steamed veggies.  We’re both stuffed so I’m gonna say I did well. 😉

Spicy Garlic Braised Beef and Hush puppies

Jalapeno Hush Puppies

The Recipes:

Spicy Garlic Braised Beef

  • 1/2 cup all-purpose flour
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • 1 (1 1/2-pound) beef flank steak
  • 1 tablespoon vegetable oil
  • 1 cup chicken broth
  • 2 teaspoons lemon juice
  • 2 cloves garlic, minced
  • 4 whole cloves garlic, crushed
  • 1 scallion, crushed *optional (I had one laying around so I threw it in)
  • Pepper spices to taste (I used a habanero blend)


Mix the flour and garlic powder together in a shallow dish. Season with salt and pepper to taste. Dip the steak in the flour mixture evenly coating both sides. Set aside. Discard remaining flour mixture.  Heat the cooking oil in a skillet over medium heat. Place the steak in the skillet and cook until browned on both sides, about 5 minutes each side. Stir in the chicken broth, lemon juice, garlic, scallion and spices. Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover, and simmer until steak is tender, about 1 1/2 hours. To serve, remove steak from the skillet, and slice across the grain in thin strips. Place on serving plates, and ladle sauce over meat.


Jalapeno Hush Puppies

  • 3/4 cup cornmeal
  • 1/3 cup all-purpose flour
  • 1 teaspoon Old Bay
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 jalapeno, diced
  • 1/4 white onion, diced
  • 1 egg
  • 1/2 cup buttermilk
  • Oil for frying

Mix together all dry ingredients. Then mix in the egg, buttermilk, onions and jalapenos. Batter should be thick.
In batches, cook tablespoon-sized balls in 350 degree oil, until crisp and golden brown, turning every so often so they’re evenly cooked. (about 4-5 minutes). Remove to paper towels, serve!


*Note* I used a medium sauce pan about 1/2 – 3/4 full of vegetable oil. Just don’t fill the pan too close to the top or it will bubble and splatter all over. Messes are never fun.

Leave a Reply

Your email address will not be published. Required fields are marked *